Lemon Curd
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Total Time: 45
Yield: about 2 cups
Ingredients:
Zest and juice of 3 lemons1-1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher or sea salt
Instructions:
In the bowl of a food processor with steel blade, add lemon zest and sugar. Pulse until zest is finely minced into sugar. In a separate bowl, cream butter, and beat in sugar/lemon mixture. Add eggs one at a time, then lemon juice and salt. Mix until combined. Pour mixture into a 2-quart saucepan. Cook over low heat, stirring continuously, until thickened (at about 170°, just below simmer), about 10 minutes. Remove from heat; cool or refrigerate.Browse Similar Recipes
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